Italian Zucchini & Red Onion (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 tablespoon olive oil 4 (1/2-inch-thick) slices red onion (about 1 large) 2 pounds small zucchini, cut lengthwise into (1/4-inch-thick) slices 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 tablespoons red wine vinegar 1/3 cup (about 1 1/2 ounces) parmesan cheese (optional) 2 tablespoons thinly sliced fresh oregano (or 2 teaspoons dried)

Instructions

Prepare grill to medium-high heat. Combine the olive oil, red onions and zucchini in a bowl. Sprinkle the mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to coat. Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until zucchini is tender and vegetables are well marked. Remove zucchini from grill; reduce grill heat to medium-low. Grill onion an additional 5 minutes or until tender. Combine zucchini, onion, and vinegar in a large bowl, tossing to coat. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and oregano. Serves 4 to 6.

Serving Size

makes 4-6 servings

Notes

Great hot or at room temperature

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .